TX 357 
.06 

Copy 1 


ioo Thrift Tripes 

That Use Little Wheat 
Meat y Fat and Sugar 



Gingerbread. Made 
With Drippings 



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I - 


V 



Frozen Raisin 
Pudding With 
Little Sugar 


Rice and Corn 
Muffins 


Mock Fo'ivl With 
Herb Stuffing 



PHOTOGRAPHS BY HARRIET ELLSWORTH COATES 


NH81 


217B 


Copyright, 1918, Curtis Publishing Company 


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Housekeeping Booklets 

“How to Gan Fruits, Vegetables and 
Meats’’— This booklet will help you in turn¬ 
ing your summer garden into a winter one. 
Price, 10 cents. 

“How to Dry Fruits and Vegetables’’ — 

This booklet has been prepared to supply the 
demand from our readers for information on 
this subject. Price, 10 cents. 

“Plantation Corn Dishes Like 
Mammy Used to Make” —Contains de¬ 
licious recipes made from corn. Price, 10 
cents. 

“Low-Cost Meals for High-Cost 
Times” —Balanced meals with recipes to 
meet the increasing cost of food. Compiled 
from investigations conducted in the largest 
cities of the United States. Price, 10 cents. 

“A Guide to Menu-Making” —This 
will aid you in planning balanced menus to fit 
your food budget. Price, 6 cents. 

“The Ladies’ Home Journal Budget 
Chart” serves as a guide in working out your 
special problem of dividing your finances. 
Price, 10 cents. 

The Household Bureau 

The Ladies’ Home Journal 

Independence Square 
Philadelphia, Pennsylvania 







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100 Thrift Recipes 

“Less” Wheat and Wheatless Recipes 

Corn-and-Rice Muffins 

Pour two-thirds of a cupful of hot milk over one cupful of cooked rice and work with 
a fork to separate the grains; add half a cupful of corn meal to the hot mixture, two table¬ 
spoonfuls of bacon fat, half a teaspoonful of salt and one tablespoonful of brown sugar; set 
aside to cool. When the mixture is cold, add half a cupful of flour and three teaspoonfuls 
of baking powder; beat it thoroughly; bake in well-greased muffin pans in a hot oven for 
twenty minutes. 


Corn-Meal Yeast Bread 

1 yi Cupfuls of Milk and Water, or Water % Cupful of Corn Meal 

2 Tablespoonfuls of Sugar (if Desired) 2y Cupfuls of Flour 

1 Tablespoonful of Fat (if Desired) y Cake of Compressed Yeast 

2 Teaspoonfuls of Salt y Cupful of Warm Water 

Add sugar, fat and salt to the liquid and bring it to the boiling point. Add the corn 
meal slowly, stirring constantly until all is added. Remove from the fire and cool the 
mixture; add the compressed yeast softened in a quarter of a cupful of warm water. Add 
two cupfuls and a third of flour and knead. Let rise until about double in bulk; knead 
again, and put in pan. When light, bake in a moderate oven for at least an hour. 


Southern Spoon Corn Bread 


2 Cupfuls of White Corn Meal 1 y Teaspoonfuls of Salt 

2 x y Cupfuls of Boiling Water 2 Eggs 

iy Tablespoonfuls of Melted Butter Substitute \y Cupfuls of Buttermilk 

1 Teaspoonful of Soda 

Add the boiling water to the corn meal and let it stand until cool. Add the butter 
substitute, salt, the egg yolks, slightly beaten, and the buttermilk, mixed with soda. Beat 
for two minutes, and add the whites of the eggs, beaten until stiff. Turn into a buttered 
pudding dish and bake in a hot oven for forty minutes. 


Baking-Powder Corn Bread 


2 Cupfuls of Corn Meal 1 Tablespoonful of Sugar 

2 Cupfuls of Sweet Milk (Whole or Skim) 2 Tablespoonfuls of Fat 

4 Teaspoonfuls of Baking Powder 1 Teaspoonful of Salt 

1 Egg (May be Omitted) 

Mix the dry ingredients. Add the milk, the well-beaten egg and the melted fat. Beat 
well. Bake in a shallow pan for about thirty minutes. 


Raisin Corn Bread 

1 Cupful of Sour Milk V\ Teaspoonful of Soda 

1 Well-Beaten Egg 1 Teaspoonful of Cream of Tartar 

1 Tablespoonful of Butter Substitute 1 Cupful of Flour 

1 Teaspoonful of Sugar 1 Cupful of Corn Meal 

\\i Teaspoonfuls of Salt Vi Cupful of Raisins 

Mix together the milk, egg, butter substitute, sugar and salt; add the soda, dissolved 
in one tablespoonful of hot water, and then the flour and the cream of tartar sifted together. 
Stir in the corn meal and raisins. Bake in a moderate oven for thirty minutes. 


Nut 

y<i Cupful of Corn Meal 
y Teaspoonful of Salt 
1 Level Teaspoonful of Vegetable Fat 
y Cupful of Boiling Water 


Bread 

\y Cupfuls of Rye Flour 

4 Teaspoonfuls of Baking Powder 
% Cupful of Milk 
x /i Cupful of Chopped Nuts 


Put the corn meal into a bowl; add the salt, fat and boiling water; mix; let stand for 
twenty minutes. Now add the flour, mixed with the baking powder and the milk, and 
lastly the chopped nuts. Mix lightly, pour into a well-greased bread pan; let stand in a 
warm place for twenty minutes. Bake in a moderately hot oven. Do not cut until cold. 


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s - Oatmeal Hurry-Ups 

1 Cupful of Rolled Oats M Teaspoonful of Salt 

Cupful of Flour 1 Tablespoonful of Fat 

2 Teaspoonfuls of Baking Powder Y Cupful of Milk (About) 

Y Cupful of Chopped Dates 

Mix the oats, flour, baking powder and salt. Cut in the fat. Add the milk, and mix, 
forming a soft dough. Lastly add the chopped dates. * Drop into greased muffin tins or 
onto a greased baking sheet and bake in a quick oven. 

Corn-Meal Bread 

3 Cupfuls of Milk 1 Teaspoonful of Salt 

\Y Cupfuls of Corn Meal 

Mix the ingredients and spread in shallow greased pans to about a quarter of an inch 
in depth. Bake in a moderate oven until crisp. 

Whole-Wheat Prune Bread 

Wash one cupful of prunes; soak for several hours; drain, stone and chop. Mix and 
sift two cupfuls and a half of whole-wheat flour, a quarter of a cupful of molasses, one 
tablespoonful of melted shortening, one teaspoonful of salt and four teaspoonfuls of baking 
powder; add one cupful and a half of milk; beat well. Add the prunes. Put into greased 
bread pans, allow to stand for twenty or twenty-five minutes in a warm place, and bake 
in a moderate oven for one hour. 

Steamed Corn-Meal-Apple Pudding 

Stir three teaspoonfuls of baking powder thoroughly into one cupful of sugar, and add 
this mixture to one quart of freshly made mush, following with one scant pint of pared and 
sliced apples, two tablespoonfuls of melted butter substitute and two well-beaten eggs. Turn 
into a greased mold and steam for two hours. Serve hot with a spoonful of ice cream on each 
portion, or with lemon sauce made by boiling together one cupful of sugar and one cupful 
of water. When cool, add the grated rind of one lemon, one tablespoonful of the juice and 
a little cinnamon. 


Corn-Muffin Dessert With Spiced Apples 

Cut four medium-size apples into eighths, and core but do not pare them. Divide each 
eighth crosswise into four pieces. Place one teaspoonful of whole cloves and half a stick of 
cinnamon in three-quarters of a cupful of vinegar and boil for five minutes. Then add one 
cupful and a half of sugar and half of the apples and continue boiling. When the apples are 
tender remove with a skimmer and cook the other half. Remove when done and boil down 
the liquid to a heavy sirup. Pour this over the apples and cool. Make eight large-size corn 
muffins by any standard recipes, slightly increasing the amount of sugar. When they come 
from the oven cut a circular “lid” from the top of each and scoop out the interior with a 
teaspoon (the rejected portion can be dried for crumbs, or utilized in bread pudding). Fill 
with the spiced apples and sirup and place the lids on top. Serve immediately. 


Corn Sticks 

1 Cupful of Corn Meal 
Cupful of Flour 

3 Teaspoonfuls of Baking Powder 
Y Teaspoonful of Salt 


Y Cupful of Hot Boiled Hominy 
2 Tablespoonfuls of Fat 
1 Cupful of Milk 
1 Egg 


Beat together all the ingredients and bake in greased bread-stick pans for twenty 
minutes. This thin, crisp corn bread will be liked with soup, salads or as a dinner bread. 


Salad Wafers 

Yi Cupful of Corn Meal Y Teaspoonful of .Salt 

Y Cupful of Wheat Flour 1 Tablespoonful of Fat 

Sift together the dry ingredients.. Cut the fat into the flour, and add sufficient liquid 
to make a dough that can be rolled thin. Cut into diamond shapes. Bake in a quick oven 
until light brown. If desired, after rolling out the dough, sprinkle with grated cheese and 
paprika. Make into cheese straws. 


Corn Crispets 

Pour one cupful of boiling water oven seven-eighths of a cupful of corn meal, two 
tablespoonfuls of fat and a half teaspoonful of salt. Mix and spread on an oiled pan an 
eighth of an inch thick; bake and cut into three-inch squares. Serve at once. 


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Virginia Waffles 

Cook one cupful and a half of white corn meal in-one cupful and a half of boiling water 
for twenty minutes; add one cupful and a half of milk, two cupfuls of flour, three tablespoon¬ 
fuls of sugar, one tablespoonful and a quarter of baking powder and half a teaspoonful 
of salt sifted together. Add the well-beaten yolks of two eggs, two tablespoonfuls of 
melted butter substitute and two egg whites beaten until stiff. Cook the same as waffles., 

Corn-Meal Griddlecakes 

Scald two cupfuls of sweet milk and pour them over one cupful and a third of corn meal. 
Let stand until cold. Add two-thirds of a cupful of flour, half a teaspoonful of salt, one 
tablespoonful of sugar and three teaspoonfuls of baking powder. Add one well-beaten egg 
yolk; then fold in one stiffly beaten egg white. 

Boston Brown Bread 

1 Cupful of Corn Meal 1 Teaspoonful of Soda 

1 Cupful of Graham Flour ^ Cupful of Molasses 

1 Cupful of Rye Flour Cupfuls of Thick Sour Milk 

34 Teaspoonful of Salt 

Sift the corn meal and flour before measuring. Mix the corn meal, Graham flour, rye 
flour, soda and salt. Add the milk and molasses to the dry ingredients. Beat this mixture 
thoroughly and pour it into thoroughly greased cans. Fill the cans two-thirds full. Cover 
tightly and steam the mixture four hours. 

Cereal Pancakes 

Put two cupfuls of cold cooked cereal into a mixing bowl; mash fine with a fork to free 
from lumps; add two tablespoonfuls of sugar, 'a quarter of a teaspoonful of salt, one well- 
beaten egg and a cupful of milk. Sieve two cupfuls of flour with two teaspoonfuls of baking 
powder. Stir into the mixture and beat thoroughly to a smooth batter. Fry in large pan¬ 
cakes on a hot well-greased griddle and spread with jelly. Pile one on top of another and, in 
serving, cut as you would a pie. 

Potato Bread 

1)4 Cupfuls of Mashed Potato (Packed Solid) )4 to )4 Yeast Cake Softened in 2 Tablespoon- 

134 Teaspoonfuls of Salt fuls Lukewarn Water 

234 Cupfuls of Flour (More or Less Flour May be Needed) 

Mashed sweet potato or cooked cereal or squash may be used in the same way as the 
Irish potato. In using any substitute which has a marked flavor it is better to try the bread 
first with less than a cupful and a quarter and add more liquid. Squash rolls are very good. 

Potato Rolls 

1 Egg 

1 Cupful of Milk 
Yeast 

Flour 

To the hot potatoes add the lard, sugar and salt. When the mixture is cool, add the egg, 
and the milk, in which the yeast cake has been dissolved. Beat the mixture well; then mix 
in enough flour to make a soft dough. Put the dough to rise in a greased bowl. When light, 
turn it out on a floured board and roll into a sheet half an inch thick. Cut it into shapes 
with a biscuit cutter, brush them with melted butter and fold them over like Parker House 

rolls. Place the rolls on a greased pan; let them rise, and bake them in a quick oven. 

Potato Muffins 

4 Tablespoonfuls of Butter Substitute 1 Cupful of Flour 

3 Tablespoonfuls of Sugar 4 Teaspoonfuls of Baking Powder 

1 Egg Salt 

1 Cupful of Potato 1 Cupful of Milk 

Cream the butter substitute and the sugar; add the egg, which has been well beaten, 
then the potatoes, and mix these ingredients thoroughly. Sift the flour, baking powder and salt 
together and add them and the milk to the mixture alternately. Bake the muffins in greased 
gem pans for from twenty-five to thirty minutes. 

Potato Dumplings That Save Bread 

i Cupful of Potatoes 34 Teaspoonful of Salt 

1 Cupful of Flour 2 Teaspoonfuls of Butter Substitute 

% Cupful of Milk (About) 


2 Cupfuls of Potato 
1 Tablespoonful of Lard 
1 Tablespoonful of Sugar 


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Mix and roll out the dough according to directions given for biscuits in the preceding 
recipe. Place the dumplings close together in a greased steamer; place the steamer over 
boiling water: cover it closely, and steam the dumplings for twelve minutes. 

“Fifty-Fifty” Biscuits 

2 Cupfuls of Ground Soy Beans or Finely Ground 2 Teaspoonfuls of Salt 

Peanuts 1 Tablespoonful of Shortening (if Desired) 

2 Cupfuls of White Flour Liquid Sufficient to Mix to a Proper 

4 Teaspoonfuls of Baking Powder Consistency (1 to iy Cupfuls) 

Add the sugar, fat and salt to the liquid, and bring it to the boiling point. Add the corn 
meal slowly, stirring constantly until all is added. Remove from the fire, cool the mixture, 
and add the compressed yeast, softened in a quarter of a cupful of warm water. Add two 
cupfuls and a third of flour, and knead. Let rise until about double its bulk, knead again, 
and put in the pan. When light, bake in a moderate oven for at least an hour. 

Rye-and-Corn-Flour Biscuit 

1 Cupful of Rye Flour 1 Teaspoonful of Salt 

1 Cupful of Corn Flour 2 Tablespoonfuls of Shortening 

z /i Cupful of Milk 

Mix the dry ingredients and sift into a basin. Chop them in with a knife. Add the milk 
gradually until the mixture is soft and spongy. Turn onto a slightly floured board and roll 
lightly until a uniform thickness, about half an inch. Cut with a floured biscuit cutter, place 
on a greased tin and bake for from twelve to fifteen minutes in a quick oven. 


Buckwheat Bread 

1M Cupfuls of Milk y Cupful of Molasses 

1 Teaspoonful of Salt 2 Cupfuls of Buckwheat Flour 

M Yeast Cake, Dry or Compressed in 2 Table- 1 y Cupfuls of White Flour 

spoonfuls of Water 

Scald the milk; add the salt; cool; add the yeast and molasses. Beat in the flour slowly 
and let the dough rise till double in bulk. Beat down, put into a greased pan, and let rise 
again until almost double in bulk. Bake for one hour in a moderate oven. 

Barley Scones 

1 Cupful of Whole-Wheat Flour 2 Teaspoonfuls of Baking Powder 

1 Cupful of Barley Meal 2 Tablespoonfuls of Fat 

M Teaspoonful of Salt % Cupful of Sour Milk 

y Teaspoonful of Soda 

Sift the flour, barley meal, salt, baking powder and soda together, and work in the fat 
with the tips of the fingers or with two knives. Combine the flour mixture and sour milk to 
form a soft dough. Turn out on a well-floured board, knead slightly and roll to half an inch 
thickness; cut into diamond shapes and bake in a hot oven. 

Oatmeal Bread 

1 Cupful of Milk or Water iy Cupfuls of Wheat Flour 

1 Teaspoonful of Salt y Yeast Cake 

1 Cupful of Rolled Oats 

Scald the liquid; add the salt, and pour over the oats; cool for half an hour; add the 
yeast, mixed with a quarter of a cupful of lukewarm water, and the flour. Knead and let rise 
until double the size. Knead again and let rise in the pan until the size is doubled. Bake in 
a moderate oven for fifty minutes. This makes one loaf weighing one pound and a quarter. 

Oatmeal Muffins 


1 Cupful of Rolled Oats 
\ x /i Cupfuls of Hot Milk 

3 Tablespoonfuls of Sugar 

4 Teaspoonfuls of Baking Powder 


2 Tablespoonfuls of Bacon Fat 
\ X A Teaspoonfuls of Salt 
X A Cupful of Pastry Flour (Sifted) 
A Cupful of Whole-Wheat Flour 


Add the oats and butter to the milk, and boil for one minute. Add the salt and sugar 
Sift the baking powder with white flour; mix with the whole-wheat flour. Stir the mixtures 
together. It should drop heavily from a spoon. Bake in a moderate oven for twentv-five 
minutes. } 


1 Egg 

M Cupful of Sugar 
X A Cupful of Milk 
y Cupful of Water 

2 Cupfuls of Flour 


Oatmeal Cookies (20 Cookies) 

2 Teaspoonfuls of Baking Powder 
1 Teaspoonful of Salt 
1 Cupful of Raisins 
5 Tablespoonfuls of Melted Fat 
y Cupful of Fine Oatmeal 


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Sift together the flour, baking powder and salt. Add the oatmeal. Beat the egg; add 
the sugar, water and milk, the dry ingredients mixed together, the raisins and the melted 
fat. Drop from a spoon on a greased baking sheet and bake in a moderate oven. 

Scotch Oat Crackers 

2 Cupfuls of Rolled Oats l \^ Tablespoonfuls of Fat 

M Cupful of Milk % Teaspoonful of Soda 

x /\ Cupful of Molasses 1 Teaspoonful of Salt 

Grind in a food chopper or crush the oats and mix with the other materials. Roll out 
in a thin sheet and cut into squares. Bake for twenty minutes in a moderate oven. This 
makes three dozen crackers. 

Oatmeal Wafers 

2 Tablespoonfuls of Fat 1 Cupful of Oatmeal 

1 Cupful of Brown Sugar 5 Tablespoonfuls of Flour 

1 Egg 2 Tablespoonfuls of Water 

Cream the fat, and add the other ingredients in the order mentioned. Drop by teaspoon¬ 
fuls on a greased pan at least two inches apart. Bake until brown on the edges. Remove 
from the oven, let stand for one minute to harden, and remove from the pan with a spatula. 
If the last ones in the pan are too hard to remove easily return them to the oven for a moment 
to soften them. 

Oatmeal War Bread 

1 Quart of Boiling Water 
Y<l of an Yeast Cake 
x /i Cupful of Lukewarn Water 
8 Cupfuls of Flour or More 

First measure the oatmeal, salt, sugar and fat, and pour the boiling water over them. 
Let stand until lukewarm; dissolve the yeast in lukewarm water, and add it to the other 
mixture. Stir in the flour, and knead until smooth and elastic; let rise until double its bulk, 
form into loaves and let rise again. Bake in a hot oven for about one hour. 

Hominy Bread 


2 Cupfuls of Oatmeal 
2 Teaspoonfuls of Salt 
1 Tablespoonful of Sugar 
1 Teaspoonful of Fat 


1 Cupful of Cold Boiled Hominy Yi Teaspoonful of Salt 

1J4 Cupfuls of Milk 1 Teaspoonful of Baking Powder 

1 Cupful of Corn Meal 1 Egg 

1 Tablespoonful of Fat 

Put the hominy into a bowl and beat it thoroughly with a fork. Pour the milk gradually 
over the hominy and continue beating. Mix the corn meal, salt and baking powder and add 
them to the hominy. Melt the butter over hot water. When the butter is melted directly 
over the flame the natural taste is removed. While the butter is melting, beat the egg. 
Add the butter and egg. Bake the mixture in a deep, greased baking dish or in a regular 
greased bread tin for thirty minutes. The mixture can be baked in fifteen minutes if greased 
muffin tins are used. 

Rice Yeast Bread 

x /2 Cupful of Milk and Water, or Water (4 Ounces) 7 Cupfuls of Boiled Rice 
4 Tablespoonfuls of Sugar (2 Ounces) 8 Cupfuls of Flour (32 Ounces) 

4 Tablespoonfuls of Fat (2 Ounces) Yi Cake of Compressed Yeast (Y Ounce) 

lY Teaspoonfuls of Salt Ounce) Y Cupful of Warm Water (2 Ounces) 

Scald the liquid if milk is used. Pour over the fat, sugar and salt. Cool, and add the 
yeast, moistened in a quarter of a cupful of warm water. Add the rice and flour, and knead. 
After the second rising bake for forty-five minutes. 

Carolina Rice Waffles 

Boil two-thirds of a cupful of coarse rice flour (or rice) to a pap; to it add two cupfuls 
of fine rice flour, one cupful of milk or one cupful of water and a little salt. Heat the waffle 
irons and grease them with a little lard; then pour in the batter and bake the waffles to a 
light brown. 

RECIPES WITHOUT SUGAR 
Frozen Raisin Pudding 

Put into a stewpan three cupfuls of milk, the finely chopped peel of one lemon, half a 
cupful of honey and a crushed piece of cinnamon about one inch long. Place the pan on the 
fire and bring the mixture to a boil; then let it simmer for about five minutes. Put into a 
bowl four raw yolks of eggs and stir them well together; then mix the flavored milk with 


them gradually and return the mixture to the stewpan; stir on the fire until it is thick like 
cream; then take up and rub it all through a fine sieve. Put this custard aside until cold, 
then pour it into the freezer and freeze to the thickness of a batter. Mix with a cupful of 
stiffly whipped cream and half a cupful of seeded raisins; flavor with a teasooonful of vanilla 
essence. Refreeze the mixture until dry. 


Fruit Pudding 

2 Cupfuls of Graham Flour 1 Cupful of Milk 

1 Teaspoonful of Soda 1 Cupful of Molasses 

34 Teaspoonful of Salt Vi Cupful of Chopped Nuts 

34 Cupful of Chopped Dates 

Mix the flour, soda and salt. Add the milk, molasses, nuts and fruit. Pour the mixture 
into greased custard cups and steam it for one hour. 


Brown Betty 


3 Cupfuls of Chopped Apples 
2 Cupfuls of Bread Crumbs 
2 Tablespoonfuls of Melted Butterine 
34 Cupful of Molasses 


34 Teaspoonful of Cinnamon 
34 Teaspoonful of Nutmeg. 

1 Lemon (Juice and Rind) 
34 Cupful of Water 


Arrange half the apples in a baking dish. Cover them with half the bread crumbs and 
the fat (mixed together). Add half the molasses and spices (mixed together) and half the 
lemon. Arrange a second layer, using the remaining materials. Add the water. If the apples 
are juicy omit part or all of the water. Bake in a moderate oven until the apples are tender. 


Scalloped Corn Meal and Apples 

34 Cupful of Corn Meal 2 Large Apples 

194 Cupfuls of Boiling Water 2 Tablespoonfuls of Molasses 

1 Teaspoonful of Salt 1 Tablespoonful of Fat 

Cook the corn meal in the boiling salted water. Pare the apples and cut them into thin 
slices. Arrange in a baking dish a layer of the sliced apples. Sprinkle salt and pour a small 
amount of molasses over them. Arrange a layer of mush over the apples. Repeat the layers, 
using these same materials. Melt the fat in a quarter of a cupful of boiling water and pour 
it over the layers. Bake the mixture in a slow oven until the apples are soft. Serve this 
dessert with a sirup. 

Molasses Pudding With Foamy Sauce 

34 Cupful of Flour 34 Cupful of Milk 

)4 Cupful of Molasses 34 Cupful of Oleomargarine 

34 Cupful of Corn Sirup 34 Teaspoonful of Soda 

2 Eggs 

Mix the flour, molasses and corn sirup together. Heat the milk, melt the oleomargarine 
in it, and add the soda. Add these ingredients to the flour mixture. Add the eggs, well 
beaten, and bake the mixture in a deep, greased tin in a moderate oven. 

Fig Tapioca 

34 Cupful of Granulated Tapioca 34 Teaspoonful of Salt 

34 Cupful of Cold Water 34 Cupful of Corn Sirup 

2 Cupfuls of Boiling Water 94 Cupful of Chopped Figs 

34 Cupful of Chopped Nuts 

Mix the tapioca and salt with the cold water; add to the boiling water, and cook 
directly over the fire until the tapioca is clear and transparent. Add the corn sirup and the 
figs, and cook over hot water for twenty minutes. Add the nuts; chill and serve. 


Maple Nut Blancmange 

2 Cupfuls of Milk 34 Cupful of Maple Sirup 

34 Teaspoonful of Salt 34 Teaspoonful of Vanilla 

3 Tablespoonfuls of Cornstarch 34 Cupful of Chopped Nuts 

' Scald the milk in a double boiler. Mix the cornstarch and salt with the maple sirup and, 
when smooth, stir into the hot milk. Continue stirring until it thickens, and cook over hot 
water, without stirring, for at least twenty minutes. Longer cooking develops a better 
flavor. Stir in the nuts and turn into wet molds to chill. It may be served with milk or cream 
or with a hot maple-sirup sauce, made by heating half a cupful of the maple sirup. 

Conservation Pudding 

1 Cupful of Cooked Prunes 1 Cupful of Dates 

34 Cupful of Figs 34 Cupful of Nuts 

1 Cupful of Raisins 2 Tablespoonfuls of Lemon Juice 

34 Teaspoonful of Salt 


8 


Put the prunes, figs, raisins, dates and nuts through a food chopper. Add the lemon 
juice and salt. Moisten with the juice in which prunes were cooked, until the mixture is 
about the consistency of a fruit whip. Chill in molds. Serve with the juice in which the 
prunes were cooked or with cream. 


Colonial Pudding 

2 Tablespoonfuls of Pearl Tapioca Y Cupful of Molasses 

2 Cupfuls of Milk Y Tablespoonful of Salt 

2 Tablespoonfuls of Corn Meal Yi Cupful of Raisins 

Yi Cupful of Milk 

Soak the tapioca overnight in cold water. Mix the two cupfuls of milk with the corn 
meal, molasses and salt, anti cook in a double boiler until the mixture thickens. Drain the 
tapioca, and stir it into the other mixture. Add the raisins, and pour into a greased baking 
dish; add the half cupful of milk, and bake for one hour in a slow oven. 

Prune Honey Pudding 

Wash one cupful and a half of prunes; then let them stand just covered with warm 
water for twenty minutes. Drain, remove the pits and chop the pulp. To this add half a 
pint of sweet milk, one cupful of bread crumbs, the grated rind of half a lemon, three table¬ 
spoonfuls of honey and three tablespoonfuls of melted shortening. Then sift one cupful of 
flour, two teaspoonfuls of baking powder and one teaspoonful of salt together and add 
last. Place the mixture in a greased covered mold (a pound coffee can is excellent) and set, 
weighted, in a kettle of boiling water that will come two-thirds to the top of the mold. Cook 
in this way or in a steamer for two hours and a half. Serve with a sauce made of one beaten 
egg, one cupful of honey and two teaspoonfuls of lemon juice, boiled together. Add hot 
water if a thinner sauce is desired. 

Baked Honey Custard 

5 Eggs 4 Cupfuls of Scalded Milk 

Yi Cupful of Honey Y Teaspoonful of Powdered Cinnamon 

Y Teaspoonful of Salt 

Beat the eggs sufficiently to unite the yolks and whites, but not enough to make them 
foamy. Add the other ingredients, and bake in cups or in a large pan in a moderate oven. 
The baking dishes should be set in water. 

Date Custard 


2 Cupfuls of Milk 3 Eggs 

% Cupful of Dates (Stoned, and Y Teaspoonful of Salt 

Cut Into Small Pieces) 

Scald the dates, with the milk. Beat the eggs slightly, and add to them the milk, dates 
and salt. Pour the mixture into greased custard cups or molds. Set the cups or molds in a 
pan of hot water and bake the custard slowly until it is firm. Cool it, remove it from the 
molds and serve with or without cream or milk. 

Poached Apples 


3 Apples Y Cupful of Water 

Y Cupful of Corn Sirup A Few Grains of Salt 

Pare and slice the apples. Boil the corn sirup, water and salt together for ten minutes. 
Add the apples to the sirup, and cook them until they are soft when pierced with a fork. 
Remove the pieces of apple carefully, place them in individual dishes and pour the sirup 
over them. 

Pumpkin Pie 

2 Cupfuls of Pumpkin (Stewed and Strained) 1 Teaspoonful of Ginger 

Yi Cupful of Light Molasses Yi Teaspoonful of Salt 

1 Teaspoonful of Cinnamon 2 Eggs 

2 Cupfuls of Rich Milk 

Mix the pumpkin, molasses, cinnamon, ginger and salt. Beat the eggs slightly, and add 
them and the milk to the mixture. Bake the mixture in one crust until it is firm. 

Soft Honey Cake 


Yi Cupful of Butter Substitute 
1 Cupful of Honey 
1 Egg 

Yi Cupful of Sour Milk 


1 Teaspoonful of Soda 
Yi Teaspoonful of Cinnamon 
Yi Teaspoonful of Ginger 
4 Cupfuls of Flour 


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Rub the butter substitute and honey together; add the egg, well beaten, then the sour 
milk, and the flour sifted with the soda and spices. Bake in a shallow pan. 

Honey-and-Nut Bran Muffins 

The Department of Agriculture heartily recommends the use of honey instead of sugar. 
These recipes using honey are reprinted from Farmers’ Bulletin No. 653. 

Yi Cupful of Honey 1 Tablespoonful of Melted Butter Substitute 

1 Cupful of Flour' 1 Cupfuls of Milk 

34 to 34 Teaspoonful of Soda M Cupful of Finely Chopped English 

2 Cupfuls of Bran Walnuts 

Sift together the flour, soda and salt, and mix them with the bran. Add the other 
ingredients, and bake for from twenty-five to thirty minutes in a hot oven in gem tins. This 
will make about sixteen large muffins, each of which may be considered roughly to be a 
100-calorie portion and to contain two grams of protein. 


War Cake 


1 Cupful of Molasses 
1 Cupful of Corn Sirup 
134 Cupfuls of Water 

1 Package of Raisins 

2 Tablespoonfuls of Fat 
1 Teaspoonful of Salt 


1 Teaspoonful of Cinnamon 
34 Teaspoonful of Cloves 

34 Teaspoonful of Nutmeg 
3 Cupfuls of Flour 
34 Teaspoonful of Soda 

2 Teaspoonfuls of Baking Powder 


Boil together for five minutes the first nine ingredients. Cool; add the sifted dry ingre¬ 
dients, and bake in two loaves for forty-five minutes in a moderate oven. This cake should 
be kept several days before using. It makes twenty to twenty-four servings. If desired one 
cupful of oatmeal may be used in place of seven-eighths of a cupful of the flour. 


Soft Molasses Cookies 

1 Cupful of Molasses 2 Tablespoonfuls of Warm Water or Milk 

1 Tablespoonful of Ginger 34 Cupful of Fat 

1 Teaspoonful of Soda Flour to Form a Soft Dough 

Mix the ingredients in the order in which they are named. Add just enough flour to form 
a soft dough. Turn the dough on a floured board, roll it out to a quarter of an inch in thick¬ 
ness, cut it and place it on a greased tin. Bake the cookies in a moderate oven for fifteen 
minutes. 

Gingerbread 

1 Cupful of Boiling Water 1 Teaspoonful of Soda 

34 Cupful of Molasses 1 Teaspoonful of Ginger 

1 Cupful of Fat 34 Teaspoonful of Salt 

3 Cupfuls of Flour 

Pour the boiling water over the molasses and fat and bring the mixture to the boiling 
point. Remove it from the fire and allow it to cool. Mix the soda, ginger, salt and flour, and 
sift them, and add these ingredients to the first mixture. Bake the batter in a shallow, 
greased pan in a moderate oven for thirty minutes. 


Pecan Cakes 


2 Eggs % Cupful of Flour 

34 Cupful of Molasses 34 Teaspoonful of Baking Powder 

34 Cupful of Corn Sirup 34 Teaspoonful of Salt 

1 Cupful of Pecans Chopped 

Beat the eggs slightly, and add the molasses and corn sirup to them. Mix and sift the 
flour, baking powder and salt, and stir these ingredients into the first mixture. Add the 
chopped nuts, and fill shallow, individual, greased tins half fuJl of the mixture. 

Baked Honey Custard With Raisin Cake 

Beat three eggs slightly, taking care not to make them foamy. Add slowly a quarter of 
a cupful of honey, two cupfuls of milk (scalded), an eighth of a teaspoonful of powdered 
cinnamon and a quarter of a teaspoonful of salt. Bake in cups set in a pan of water. 

Raisin Cakes 

Cream half a cupful of butter substitute and half a cupful of warm honey together; beat 
in the yolks of two eggs, the grated rind of one lemon and the juice of two lemons. Beat this 
mixture thoroughly. Sieve three cupfuls of flour and three teaspoonfuls of baking powder; 
whisk the whites of the eggs stiffly; stir these into the lemon mixture. Add a little more 


10 


flour, if the dough is not stiff enough, and as many chopped seedless raisins as it will take. 
Turn onto a floured board; roll out thinly, cut with a fancy pastry cutter, sprinkle with 
chopped nuts, place on a floured baking tin and bake in a quick oven. 

Fruit Paste 


x /2 Pound of Figs y Pound of Chopped Nuts 

y<z Pound of Dates Brown Sugar 

Remove the stems from the figs and the stones from the dates. Put the fruit and nut 
meats through a meat grinder and combine them. Work the mixture with the hands until it 
is well blended, using the brown sugar to keep it from sticking. Roll the mixture to a quarter 
of an inch thickness; cut it into small squares, and roll each piece in the brown sugar. 

Taffy Squares 


2 Cupfuls of Light Brown Sugar 2 Tablespoonfuls of Water 

yi Cupful of Molasses % Teaspoonful of Salt 

2 Tablespoonfuls of Vinegar y Cupful of Oleomargarine 

• 2 Teaspoonfuls of Vanilla 

Boil the brown sugar, molasses, vinegar, water and salt together until the mixture 
becomes brittle when it is tried in cold water. Add the oleomargarine and vanilla and turn 
the mixture into a greased pan. When it is cool, mark it into squares. 

Butterscotch 


2 Cupfuls of Brown Sugar 1 Cupful of Oleomargarine 

2 Teaspoonfuls of Vinegar 1 Cupful of Water 

Mix all the ingredients in a saucepan and boil the mixture until it becomes brittle when 
it is tried in cold water. Pour it into a greased pan and allow it to cool. When it is cool, mark 
it into squares. 

Maple Gandy 


1 Pound of Rich Maple Sugar 1 Cupful of Chopped Nuts (Pecans or 

M Cupful of Rich Milk Walnuts) 

y± Cupful of Boiling Water 

Break the sugar into pieces and boil it in a saucepan with the milk and water. Boil the 
sirup until it forms a soft ball when it is tried in cold water. Remove it from the fire and beat 
it until it is creamy- Add the nuts, and pour the candy into a greased tin. When it is cool, 
mark it into squares. 

Raisin, Nut and Honey Bars 

Take two cupfuls of raisins and one cupful of mixed nuts and grind them together 
through a food chopper. Mix them with a quarter of a cupful of honey and put into an 
enameled pan. Pack under a weight for twenty-four hours. 

Coconut Dainties 

2 Egg Whites Vi Cupful of Flour 

y 2 Cupful of Corn Sirup 2 y 2 Cupfuls of Finely Ground Coconut 

Beat the whites of the eggs until stiff. Add the corn sirup, fold in the sifted flour, and 
add the coconut. Drop by the tablespoonful on greased baking sheets and bake in a mod¬ 
erate oven for about twenty minutes. 


SUGAR-SAVING HINTS 

T HE recent sugar shortage has brought home to us the fact that we need not be dependent 
upon white sugar for sweetening. Deprived rather suddenly of such a staple article, the 
average housekeeper was at first somewhat at 3 . loss, but soon she found that there were a 
goodly number of sweets which could be used to replace the usual stand-by. Brown sugar, 
maple sugar and sirup, molasses, honey, corn sirup and dried fruits, such as raisins and dates, 
soon came to have a part in the daily menu; and then arose the question of how much of 
these "camouflage” sugars should be substituted in customary recipes. For this reason the 
following facts which have been worked out may be of interest: 

In substituting brown sugar—when we are lucky enough to obtain it—the same amount 
should be used as of white. A cupful of brown sugar has less actual sweetening power than 
white sugar, as there are three cupfuls to a pound; but it makes up in flavor what it lacks in 
sweetness. 


ll 


In using maple sugar the same thing is true, and the usual recipe will be as successful as 
ever, the texture being the same and only the flavor changing—often for the better. For 
most of the city dwellers the high price of maple products puts them out of reach, but if we 
are fortunate enough to be near the source of supply we know what delicious desserts are 
maple flavored. 

Maple sirup is not so sweet as sugar, and when used to replace it should be increased by 
one-half. Of course in this case allowance must be made for the increase of liquid. Usually 
the amount of liquid called for in the regular recipe should be halved. 

The same rule holds good for corn sirup. Once and a half again as much sirup must be 
used and, to make up for a certain flatness of taste, it is desirable to use an extra amount of 
flavoring. Corn sirup seems to be at its best with fruits and spices. When used in cakes and 
cookies better results are obtained if sirup is substituted for only half the sugar. 

We must not forget to allow for the liquid which the sirup adds. It has been a common 
mistake to make no allowance for this and, in consequence of adding extra flour to obtain the 
necessary thickness, a rather "poor” product has been the result. Two tablespoonfuls of 
sirup to one cupful of sugar improves the texture of fondant, fudge and caramels, and it may 
be used entirely for taffy and butterscotch. 

In using molasses we find that no change need be made so far as amounts for sweetening 
purposes are concerned because, like brown sugar, what it lacks in sweetness is made up in 
flavor; but the same allowance must be made for liquid as when using sirup—it should be 
halved. When molasses is used in cake mixtures soda should be used instead of baking 
powder, in the proportion of one teaspoonful of soda to one cupful of molasses. 

Honey, probably the longest-used sweetening in the world, has not been in common use 
for cooking purposes recently. It has a distinct flavor, which combines well with spices, and 
its sweetening power is about the same as that of sugar. Honey is thicker than sirup, so 
it therefore adds less liquid, and in replacing sugar only one-fourth of the liquid in the recipe 
need be left out. As honey is slightly acid, soda in the proportion of half a teaspoonful to 
one cupful of honey should be used in cake or cooky mixtures. 

The sweetening qualities of fruits are not always recognized, but when raisins or dates 
are used the sugar may be appreciably lessened. If twelve cut-up dates are added to two 
cupfuls of cooked oatmeal ten minutes before serving, no sugar will be required—unless your 
family has a very sweet tooth. Raisins added to dry cereals give flavor and sweetness. 

With all these sugar-saving sweets at our disposal, we shall certainly not find it difficult 
to cut down our use of sugar from the pre-wartime amount of four ounces a day to the two- 
ounce ration which the Food Administration is asking us to make our maximum. 

WAYS TO SAVE SUGAR 

B ECAUSE of the present shortage of sugar it is necessary for each person to reduce his 
consumption of sugar to three-quarters of a pound a week. There are so many sweet 
foods that may be used in place of sugar that this should be no hardship. 

Eliminate candy. 

Use less sugar in tea and coffee, and substitute other sweetening wherever possible. 
Try cooking breakfast cereals with chopped figs, dates or raisins. You will not need to 
add any sugar at the table. 

Use molasses, honey, corn or other sirup for sweetening. 

Use apple sirup and concentrated cider. 

Get the Government pamphlet giving directions for making sirup from apples and other 
fruits. Try some of these. 

Use fresh fruits for desserts in place of rich pastries and sweet puddings. 

Bake apples or pears with a little water for several hours until a rich sirup forms. 

If more sweetening is desired add a little honey or molasses. 

Stew dried prunes in the water in which they were soaked, until the liquid is almost all 
boiled away. 

If more juice is wanted add water to the sirup. 

The long, slow cooking is necessary to develop a rich flavor. 

Cut down the use of cake. 

Do not use frosting unless you can make it without sugar. 

Either honey or maple sirup can be substituted for sugar in a boiled frosting. 

When cake is made it should be made not only wheat saving, but sugar saving and fat 
saving. Try making cakes in which corn meal, corn flour, rye flour, potato flour, rice flour 
or cornstarch is substituted for part of the wheat flour. 

Use corn sirup, molasses, honey and other sirups for part or all of the sugar. 

A good working rule in making such substitution is to use one cupful of sirup as equiva¬ 
lent to one cupful of sugar and a quarter of a cupful ofjiquid. Corn sirup does not sweeten 
so much as molasses or honey. 


12 


RECIPES WITH LITTLE OR NO MEAT 
Roast Goose (Imitation) With Bread Sauce 

Parboil one pound of liver, then slice it into long thin pieces. Put a layer of mashed 
potatoes in a roasting pan, cover with slices of liver, then herb stuffing, and again more 
liver and stuffing. Keep the layers in shape to resemble a goose. Cover all with a thick 
layer of mashed potatoes, and baste every ten minutes with fat. 

Herb Stuffing: Chop four ounces of beef suet finely and mix it with one cupful of 
bread crumbs, one tablespoonful of chopped parsley, one tablespoonful of sage, some thyme, 
the grated rind of a lemon, pepper and salt. Beat one egg and add to the mixture with a 
little milk; mix well, and use. 

Bread Sauce: Put one cupful of milk with a small onion into a saucepan; bring slowly 
to the boil; add half a cupful of bread crumbs and one tablespoonful of butter substitute and 
simmer slowly; remove the onion; season with pepper and salt. 

Salmon Croquettes 

Y Can of Salmon • 1 Cupful of Water 

Y Cupful of Rice 3 Tablespoonfuls of Fat 

Y Teaspoonful of Salt Y Cupful of Flour 

Bread Crumbs Fat for Frying 

Cook the rice in three cupfuls of boiling salted water for about twenty-five minutes, 
until it is tender. Drain, and pour boiling water through it so that the grains are distinct. 
Remove the bones from the salmon and pick it into bits. Melt the three tablespoonfuls of 
fat; add flour, and cook together for three minutes. Add water, and cook until thickened. 
To this add the salt, cooked rice and salmon. Chill. Shape into croquettes. Dip these in 
bread crumbs. Heat the fat for frying until it begins to smoke. Then put in the croquettes 
and fry a golden brown. Remove from the fat, drain on paper, and serve with white sauce. 

Baked Haddock, Stuffed 

1% Pounds of Haddock 1 Tablespoonful of Grated Onion 

1 Tablespoonful of Fat Y Teaspoonful of Salt 

2 Cupfuls of Bread Crumbs Y Teaspoonful of Pepper 

Y Cupful of Hot Water 

Clean the haddock and sprinkle it with salt and pepper. Make a stuffing of the bread 
crumbs, salt, pepper, onion and hot water. Stuff the fish, brush it over with melted fat, 
sprinkle it with flour and put it on a rack in a baking pan in the bottom of which is about 
half a cupful of hot water. Bake in a hot oven for about forty-five minutes. Baste the fish 
occasionally to keep it from becoming dry. 

Codfish Balls 


1 Cupful of Salt Codfish 1 Egg, Well Beaten 

iy 2 Cupfuls of Potatoes (Diced) Y Tablespoonful of Butter Substitute 

• Pepper 

Wash the fish and pare the potatoes. Cook the fish and potatoes in boiling water until 
the potatoes are soft. Drain, mash the potatoes, mince the fish very fine and add it to the 
potatoes. Add the seasonings and egg. Drop by spoonfuls into hot vegetable fat or form 
into small balls. Drain on brown paper. Garnish with bacon. 

Jellied Fish 


2 Pounds of Any Large Steak Fish 6 Stuffed Olives 

2 Cupfuls of Strained Tomatoes 1 Hard-Cooked Egg 

1 Teaspoonful of Onion Juice 3 Tablespoonfuls of Granulated Gelatin 

1 Teaspoonful of Salt 6 Thin Slices of Lemon 

The fish is boiled in three cupfuls of water with a bay leaf and a small piece of whole 
mace for twenty minutes. Remove the fish with a skimmer, return the stock to the fire and 
boil rapidy until reduced to two cupfuls. Strain, add tomatoes, onion and seasoning. 

Cover the gelatin with two tablespoonfuls of cold water for ten minutes; then add it to 
the boiling stock. Remove the skin and bones from the fish, break it into small flakes and 
put into a bowl or a mold that has been rinsed in cold water. C lit the lemon, egg and olives 
into thin slices, put around the edge of the bowl, then slowly pour in the mixture. Set in a 
cold place or in a pan of finely chopped ice until firm; then turn out on a chop plate that has 
been lined with shredded lettuce. Garnish with lemon and a few rings of stuffed olives. 
Serve with tartare sauce or salad dressing. 


13 


Potted Hominy and Beef 

Hominy is excellent to use as part of a one-dish dinner, if you have a fire in your stove 
so that you can cook it for a long time, or use a fireless cooker. 

Heat one quart and a half of water to boiling; add one teaspoonful of salt, and two cup¬ 
fuls of hominy which has been soaked overnight. Cook in a double boiler for four hours or 
in the fireless cooker overnight. This makes five cupfuls. This recipe may be increased and 
enough cooked in different ways for several meals. Hominy is excellent combined with dried, 
canned or fresh fish, or meat and vegetable leftovers may be used. Here is one combination: 

5 Cupfuls of Cooked Hominy M Pound of Dried Beef 

4 Potatoes 2 Cupfuls of Milk 

2 Cupfuls of Carrots ' 2 Tablespoonfuls of Fat 

1 Teaspoonful of Salt 2 Tablespoonfuls of Flour 

Melt the fat, stir in the flour, add the cold milk, and mix well. Cook until it thickens. 
Cut the potatoes and carrots into dice, mix all the materials in a baking dish, and bake for 
one. hour. 

Planked Finnan-Haddie Dinner 

1 Small Finnan Haddie 1 Can of Spinach 

6 or 8 Potatoes 1 Onion 

2 Bunches of Young Carrots 

Lay a small, plump finnan haddie (or half of a large one) in a pan, cover with cold 
water and bring slowly to the boiling point. Simmer gently for twenty minutes. Remove; 
drain, and lay flesh side up on an oiled plank. Brush over with olive or peanut oil, sprinkle 
with pepper and cover with thin slices of onion. Place under the broiling flame of the gas 
oven and cook until the onion is browned. Have ready the potatoes, boiled, mashed and 
seasoned; the carrots, scraped and boiled in salted water, and the spinach, heated, cut fine, 
seasoned and the water pressed out. Make a border of potato around the edge of the plank, 
pressing it through a pastry tube or arranging with a knife and spoon. Lay the carrots 
across it at regular intervals, points out, and fill the space between border and fish with the 
spinach. Return to the oven until the potato is delicately browned. 

Salmon au Gratin 

Make a sauce of two tablespoonfuls of butter substitute, two of flour and two cupfuls 
of milk. When boiling, smooth and thick like cream, put in half a can of salmon broken in 
small pieces. Turn this into small fireproof glass casseroles, cover the top with bread crumbs 
and grated cheese, and bake until brown on top. 

Fish Chowder 

Y Pound of Fish 1 Quart of Sliced Potatoes 

4 Tablespoonfuls of Drippings 1 Medium-Sized Onion, Chopped Fine 

3 Cupfuls of Milk 

Skin and bone the fish and cut it into inch cubes. Cover the bone and trimmings with 
cold water and let them simmer for half an hour. Cook the onion in the fat for five minutes, 
then pour it into a stewpan. Parboil the sliced potatoes for five minutes; then drain, and 
add layers of fish and potatoes to the fat and onion in the stewpan. Season each layer with 
salt and pepper. Strain the liquor in which the fish bones have been cooking over all, and 
cook for about twenty minutes until the fish and potatoes are tender. Then add the scalded 
milk. If desired thicker, sprinkle a little corn meal between each layer of fish and potatoes. 

Baked Salt Fish 


2 Cupfuls of Salt Fish (Flaked) . 1 Pint of Milk 

2 Cupfuls of Cold Mashed Potato 2 Eggs 

2 to 3 Tablespoonfuls of Drippings 

Soak the flaked fish in cold water overnight, or freshen the fish by boiling up several 
times in fresh water (usually three times is sufficient). Then simmer until tender. Drain 
off the water. Mix the potato with the milk, eggs, fat and seasoning. Add the fish, turn into 
a greased baking dish and bake for half an hour. 


Meat Pies 



A good way to use a little meat. Have you ever 
for a crust? This is less work than a pastry crust and 

4 Cupfuls of Cooked Corn Meal, Rice or Hominy 

J 1 Onion 

2 Cupfuls of Tomato 
1 Tablespoonful of Fat 


used rice, corn-meal mush or hominy 
saves wheat; 

Ys Teaspoonful of Pepper 
1 Pound of Raw Meat or Leftover Meat 
Cut Up Small 
Yi Teaspoonful of Salt 


14 


Melt the fat; add the sliced onion and, if raw meat is used, add it and stir until the red 
color disappears. Add the tomato and seasoning. If cooked meat is used add it with the 
tomato and seasoning, after the onion is browned, and heat through. Grease a baking dish, 
put in a layer of the cereal, add the meat and gravy, and cover with the cereal dotted with 
tat. Bake for half an hour. 

Beef Stew 

\ ^°y n . d of ® e 5 f , , „ A Peck of Peas, or 1 Car. 

4 Potatoes Cut Into Quarters 1 Cupful of Carrots Cut Up Small 

1 Teaspoonful of Salt 

Cut the meat into small pieces and brown it in the fat from the meat. Simmer in two 
quarts of water for one hour. Add the peas and carrots and cook for half an hour; then add 
the potatoes. If canned peas are used add them ten minutes before serving. Serve when the 
potatoes are done. 

Soy-Bean Loaf 

Wash well and drain one pound of dry soy beans; place them in a saucepan and cover 
with plenty of cold water; put in an onion stuck with a clove, a little salt, a bay leaf and half 
a teaspoonful of thyme tied in a little muslin bag; cover the stewpan and cook gently until 
the beans are tender (about six hours) but unbroken; add more water if required; leave the 
cover off for the last half hour of cooking to allow the water to reduce, then drain the water 
off and set them aside to cool. W hen cold put them through a food chopper, season with 
pepper and salt, stir in half a cupful of tomato catchup, two canned pimientos and the whites 
of two hard-boiled eggs chopped fine; mix well, turn out on a floured board, form into a loaf, 
brush over with the beaten yolk of an egg and sprinkle with bread crumbs. Place in a greased 
pan and bake in a moderate oven for three-quarters of an hour. Garnish with parsley. 
Serve hot or cold. 

Rabbit in Casserole 

1 Rabbit 1 Tablespoonful of Lemon Juice 

M Cupful of Drippings or Other Fat Paprika 

1 Cupful of Hot Water Salt 

2 Cupfuls of Meat Stock or Thickened Gravy A Bit of Bay Leaf 

Dress the rabbit and separate it into pieces at the joints. Season with paprika and salt. 
Cook in the fat until a golden brown. Transfer the meat to a casserole with one cupful of 
hot water, and cover. Bake in a moderate oven for about half an hour; then add the stock 
or gravy, lemon juice and bay leaf. Continue cooking in the oven for about three hours. 

Mock Chicken 


2 Cupfuls of Dry Beans 1 Teaspoonful of Sage 

Y Loaf of Dry Bread, Ground to Make Fine Crumbs Y Cupful of Hot Water 
A Cupful of Fat Salt and Pepper 

Pick over the beans; wash and allow them to soak overnight in cold water. Drain, and 
put on to cook in boiling water, allowing them to simmer until tender, but not broken. 
Drain; mash. Make a stuffing with the bread crumbs, melted fat, powdered sage, salt and 
pepper. Arrange in a baking dish a layer of mashed beans, a layer of stuffing and a second 
layer of mashed beans. Bake in a moderate oven for twenty minutes. Serve with tomato 
sauce. 

Sweet-Potato Loaf 


6 Medium-Size Sweet Potatoes 1 Tablespoonful of Sugar 

2 Eggs (Beaten Slightly) A Pinch of Nutmeg 

2 Tablespoonfuls of Melted Butter Substitute Salt and Pepper to Taste 

1 Cupful of English Walnuts 


Boil the potatoes until soft. Mash; add the butter substitute, nutmeg, salt and pepper. 
Then stir in the eggs and nuts. Form into a loaf and bake in a buttered baking dish for 
about thirty minutes. 

Pea Roast 


% Cupfuls of Bread Crumbs 
)/2 Cupful of Canned Pea Pulps 
1 Tablespoonful of Sugar 
Cupful of Butter Substitute 


1 Egg 

)/2 Tablespoonful English Walnut Meats, 
Chopped Fine 
Y Teaspoonful of Pepper 

% Cupful of Milk 


Drain the canned peas, rinse them thoroughly, cover with cold water, bring them to the 
boiling point and let them simmer for three minutes. Drain, and force through a puree 
strainer. Mix fine; add the dry bread crumbs, pea pulps, butter substitute, sugar, nut meats, 
the egg, slightly beaten, the seasoning and milk. Turn into a small breadpan lined with 
paraffin paper and allow to stand for fifteen minutes. 


15 


Green-Pea Loaf 


1 Cupful of Dried Green Peas 
4 Cupfuls of Cold Water 

2 Quarts of Boiling Water 

lA Cupfuls of Soft, Stale Bread Crumbs 
lA Cupfuls of Milk 
1 Teaspoonful of Salt 


A Teaspoonful of Pepper 
A Teaspoonful of Paprika 
A Teaspoonful of Grated Onion 
I Egg 

3 Tablespoonfuls of Fat (Oleomargarine, 
Beef Drippings or Bacon Fat) 


Soak the peas in cold water overnight. Cook them in boiling water until they are soft* 
Rub them through a sieve. To one cupful of this pea pulp, add the bread crumbs, milk, sea¬ 
soning, egg (slightly beaten) and melted fat. Turn the mixture into a small, greased bread 
pan. Set this pan into a second pan containing water. Bake the mixture for forty minutes, 
or until it is firm. Remove the loaf from the oven, then from the pan. Serve the loaf with 
plain cream sauce. Half a cupful of cheese may be added to one cupful and a half of the sauce. 


X A Pound of Kidney Beans 
3 Slices of Onion 
A Cupful of Rice 


Kidney-Bean Stew 

1 Potato 

1 Cupful of Canned Tomatoes 
l A Tablespoonfuls of Fat 
5 Tablespoonfuls of Flour 


Soak the beans overnight. Drain, and cook in boiling water until soft. About one hcur 
before they finish cooking, add the rice, onion and tomato. Half an hour later add the diced 
potato.' Bind the liquid with the fat and flour, cooked together. 

Spaghetti and Bean Mold 


5 Ounces of Spaghetti 
\A Cupfuls of Water 
A Teaspoonful of Salt 
1 Pound of Beans (Weighed After Shelling) 


% Pint of White Sauce (A Milk and A 
Stock) 

A Teaspoonful of Chopped Parsley 
Salt and Pepper 


Cook the spaghetti in the water, coiling it under the boiling water. Skin and cook the 
beans in salted water. Strain and mix half of them with six tablespoonfuls of the sauce and 
the parsley. Butter a mold and put in a layer of sphagetti, then a layer of beans; repeat 
until the mold is full, leaving spaghetti on top. Cover with buttered paper, and steam for 
forty minutes. Add half a cupful of bean water to the rest of the beans; season with cayenne 
and boil up. Turn out the mold on a hot platter, pour part of the sauce around the mold and 
serve the rest in a gravy bowl. Serve at once. 

Curried Bananas With Rice 


6 Bananas, Peeled and Scraped 
2 Tablespoonfuls of Butterine or Oil 

1 Tablespoonful of Currie Powder 

2 Tablespoonfuls of Cornstarch 


A Teaspoonful of Salt 

1 Teaspoonful of Table Sauce 
1 A Cupfuls of Milk 

2 Cupfuls of Cooked Rice 


Cut the bananas into halves lengthwise. Fry them, until they are quite soft, in the 
butter, which has been mixed with the currie powder. Put the bananas into a serving dish. 
To the fat remaining in the pan add the cornstarch, salt and table sauce. Mix them thor¬ 
oughly. Add the milk. Cook the mixture until it is smooth and thick. Add the egg to the 
mixture, and pour it over the bananas. Serve the cooked rice around the bananas. 

Macaroni Croquettes With Potato Sauce (About 12 Croquettes) 


2 Cupfuls of Macaroni, Broken Into Small Pieces 
1 Cupful of Milk 
A Cupful of Flour 


5 Tablespoonfuls of Fat 
A Teaspoonful of Salt 
Pepper 


Cook the macaroni in boiling salted water until it is tender; drain, and cut it fine. Melt 
the fat; add the flour, and cook for three minutes; add the milk, and cook until well thick¬ 
ened. Add the salt and pepper, and stir in the macaroni. Cool. Shape the croquettes, roll 
in fine bread crumbs and fry in deep fat, heating the fat until it begins to smoke before 
putting in the croquettes. 


Baked Macaroni With Peanut Butter 


1 Cupful of Macaroni 

2 Cupfuls of Milk 


3A Tablespoonfuls of Peanut Butter 
1 Teaspoonful of Salt 
Cupful of Buttered Bread Crumbs 


Prepare and cook the macaroni in boiling water for twenty minutes. Put in a buttered 
baking dish. Heat the milk in a double boiler, and add it gradually to the peanut butter. 
Add salt. Pour over the macaroni, cover, and bake in a slow oven for forty minutes. Sprinkle 
with crumbs after removing cover, and bake until crumbs are brown. 


16 


Spaghetti With Vegetable Dressing 

4 Slices of Bacon y Pound Hot Boiled Spaghetti 

1 Slice of Onion y 2 Teaspoonful of Salt 

Can of Tomatoes y Teaspoonful of Pepper (to Taste) 

1 Cupful of English Walnuts 

Cut the bacon into small pieces and try out. Add the remaining ingredients, except the 
spaghetti. Bring gradually to the boiling point and let simmer for fifty minutes. Pour over 
the cooked spaghetti and let stand for ten minutes. Serve very hot. 

I o cook the spaghetti, take a quarter of a pound of spaghetti and dip the ends in boiling 
salted water. As it softens, it will bend, easily. When it may be coiled under boiling water, 
cook for twenty minutes, or until soft. Drain in a colander. Pour over one quart of cold water. 
Arrange on a hot platter. 

Baked Lima Beans 

1 Cupful of Dried Lima Beans 1 Small Onion 

1 Pimiento Teaspoonful of Salt 

3 Tablespoonfuls of Olive Oil or Bacon Fat 1 Teaspoonful of Paprika 


Soak the Lima beans in one quart of cold water for several hours, or overnight. Drain 
off the water. Put the beans in an earthenware dish or covered casserole. Fry the thinly 
sliced onion and the pimiento, cut into small pieces, in the oil or fat for five minutes. Add 
them to the beans. Add the salt, the paprika and enough boiling water to cover the beans. 
Bake the mixture slowly until the beans are soft—about two hours. Add more water as it is 
needed. If the beans are cooked in boiling water after soaking in the cold water, they may 
be baked in one hour. 

Nut Croquettes 

y Pint of Peanuts or English Walnuts 1 Teaspoonful of Onion Juice 

1 Pint of Mashed Potatoes 1 Tablespoonful of Chopped Parsley 

Yolks of Two Eggs 1 Saltspoonful of Pepper 

1 Teaspoonful of Salt y Nutmeg, Grated 


Chop the nuts; add them to the potatoes, with the yolks of the eggs and all the seasoning. 
Form into cylinders. Beat the whites of the eggs with two tablespoonfuls of water until well 
mixed, not light; roll the croquettes in this, then in bread crumbs and fry in hot fat. Serve 
with nicely seasoned peas. 

Peanut Loaf 


1 Cupful of Chopped Peanuts 1 Tablespoonful of Butterine 

1 Cupful of Boiled Rice 1 Tablespoonful of Flour 

Yi Cupful of Milk Seasoning 

Place the rice and peanuts in layers and make a white sauce out of the milk, flour and 
butterine; pour over the rice and peanuts and bake in a moderate oven for about fifteen 

minutes. . 

Cottage Cheese and Nut Loaf 

1 Cupful of Cottage Cheese M Teaspoonful of Pepper 

1 Cupful of Nut Meats (Use Those Locally Grown) 2 Tablespoonfuls of Chopped Onion 

1 Cupful of Stale Bread Crumbs 1 Tablespoonful of Oleomargarine, Meat 

• Juice of H Lemon Drippings or Vegetable Oils 

1 Teaspoonful of Salt 

Mix the cheese, ground nuts, lemon juice, salt and pepper. Cook the onion in the fat 
and a little water until tender. Add to the first mixture the onion and sufficient water or meat 
stock to moisten. Mix well, pour into a baking dish and brown in the oven. 

Cheese Fondu 


1 Cupful of Grated Cheese 
1 Cupful of Bread Crumbs 
1 Cupful of Milk 
1 Egg 


1 Tablespoonful of Fat 
Teaspoonful of Salt 
y Teaspoonful of Mustard 
y Teaspoonful of Paprika 


Mix the cheese, bread crumbs and milk in a double boiler. Cook this mixture until the 
cheese is melted. Add the beaten egg, the salt, mustard and paprika. Cook this mixture 
until it is thick and perfectly smooth. 


Welsh Rabbit on Toast 


y Pound of Cheese 

Teaspoonful of Mustard 

1 Cupful of Milk 

2 Tablespoonfuls of Flour 

Melt the fat; add the flour, and mix well. 
Add the cheese, cut into bits, and cook until it 
Serve on toast. 


2 Tablespoonfuls of Fat 
y Teaspoonful of Salt 
y Teaspoonful of Vinegar 
Pepper 

Add the milk, and cook until thickened, 
is melted. Add salt, pepper and vinegar. 


17 


English Monkey 


% Cupful of Grated Cheese 1 Egg (Slightly Beaten) 

z /i Cupful of Stale Bread Crumbs 1 Tablespoonful of Butter Substitute 

% Cupful of Milk A Teaspoonful of Salt 

Cayenne 

Heat the milk; add the crumbs and butter substitute. When the crumbs are well 
softened, add the cheese. Stir until the cheese is melted. Add the seasoning and egg. Pour 
over crisp crackers. 

Macaroni, Virginia Style 

\A Cupfuls of Macaroni 1M Cupfuls of White Sauce 

2 Tablespoonfuls of Butter Substitute 3 Tablespoonfuls of Dried Bread Crumbs 

Ai Cupful of Grated Cheese A Cupful of Chopped Ham or Bacon 

Break the macaroni into one-inch pieces and cook in boiling salted water for twenty 
minutes, or until soft. Drain in a colander, and pour over one quart cold water. Put half in 
a greased baking dish, dot over with one-fourth of the butter substitute and sprinkle with 
half the cheese. Repeat; pour over the white sauce, cover with dried bread crumbs mixed 
with the remaining butter, and bake in a hot oven until the crumbs are brown. 

Oatmeal and Fish Croquettes 

\A Cupfuls of Cooked Fish 1 Tablespoonful of Salt 

3 Cupfuls of Cooked Oatmeal Pepper to Taste 

2 Tablespoonfuls of Chopped Onion 1 Tablespoonful of Chopped Parsley 

Mix the ingredients in the order given and form into croquettes. Dip in egg and crumbs, 
and saute in hot bacon fat. Serve with one cupful of a white sauce to which half a cupful of 
chopped peppers has been added. 

Oatmeal Omelet 

2 Tablespoonfuls of Bacon Fat or Drippings 1 Chopped Carrot 

1 Chopped Onion 1 Chopped Potato 

2 Cupfuls of Cooked Oatmeal 

Cook the onion and the carrot in the fat until slightly brown; add the potatoes and, 
when well mixed with the fat, add the oatmeal and cook slowly until brown on the bottom. 
Fold like an omelet and serve hot with a cream or tomato sauce. 

Oatmeal With Cheese en Casserole 

3 Cupfuls of Cooked Oatmeal IA Teaspoonfuls of Salt 

1 Cupful of Grated Cheese A Cupful of Bread Crumbs 

Paprika 

Arrange the oatmeal and seasoning in alternate layers with the grated cheese in a baking 
dish or casserole. Sprinkle the top with crumbs and bake in a hot oven until the crumbs are 
brown. One cupful of tomatoes may be mixed with the cereal. 


Oatmeal Soup Italienne 


1 Tablespoonful of Fat 
1 Small Onion 
A Green Pepper 
1 Tablespoonful of Flour 


1 Teaspoonful of Salt 
1 Cupful of Cooked Oatmeal 
3 Cupfuls of Milk 
A Cupful of Grated Cheese 


Melt the fat; cut up the onion and the pepper and cook in the fat until slightly brown. 
Remove from the fire, stir in the flour and the seasoning, then add the oatmeal and milk. 
Cook in a double boiler until smooth and thick; strain and serve. When serving at the table, 
sprinkle with grated cheese. 

Sweet-Potato Omelet 


Boil five or six medium-size sweet potatoes. When cooked, drain, peel and put them 
through a potato ricer; let them fall lightly, so as not to make a heavy mass, into a mixing 
bowl containing three well-beaten eggs. Sift into this mixture half a cupful of flour with one 
teaspoonful of baking powder. Season to taste with salt and pepper. Melt some drippings 
in a pan and turn the mixture in carefully. When it is lightly browned fold the omelet and 
slip it on a hot dish; pour Spanish sauce around it and serve. For the sauce, fry two onions 
in fat; add one cupful of stewed tomatoes, some pepper and salt, one chopped green pepper 
and half a cupful of chopped celery. Boil for five minutes. 


Cereal Omelet 

Beat the yolks of two eggs until they are lemon colored; add two tablespoonfuls of hot 
water and a little salt and pepper; whip the whites of the eggs to a stiff froth and fold them 


18 


lightly into the yolks, pour the mixture into a greased omelet pan or fry'ing pan and cook 
slow ly until it is brow n on the under side. Have ready half a cupful of any cold cooked cereal 
that has been seasoned with salt, pepper, a chopped onion and one teaspoonful of melted 
bacon or suet fat, spread the cereal over the top of the omelet, fold over and turn out on a 
hot platter. Garnish with parsley. It should be served at once. The onion may be omitted 
from the omelet, and the cereal may be sweetened with honey if preferred; or jelly or stewed 
raisins may be used to make it a sweet omelet if desired. 

WAYS OF SAVING FATS 
Old-Fashioned Ginger Bread 

Cream hall a cupful of butter substitute and half a cupful of brown sugar; add one 
w hole egg, and beat well. Dissolve one teaspoonful of soda in one tablespoonful of hot water, 
and stir into half a cupful of molasses. Add this to the creamed mixture, with one cupful of 
sour milk, two cupfuls of flour, half a cupful of barley, one teaspoonful of cinnamon and one 
tablespoonful of ginger; beat well. Bake in a moderate oven. 

Gingerbread Made with Sausage Drippings 

Vi Cupful of Sugar Cupful of Molasses 

73 Cupful of Hot Water 1 Teaspoonful of Ginger 

2 Cupfuls of Flour 2 Teaspoonfuls of Baking Powder 

5 Tablespoonfuls of Melted Sausage Drippings 3^ Teaspoonful of Soda 

% Teaspoonfuls of Salt 

Add the hot w r ater and the drippings to the molasses. Mix the dry ingredients and sift 
them. Add the liquid, beating until thoroughly mixed. Bake in a well-greased shallow' pan 
in a moderate oven for about twenty-five minutes. Bacon drippings can be used in place of 
the sausage drippings in the recipe if preferred. 

Baking-Powder Biscuits with Beef Fat 

3 Cupfuls of Flour 6 Teaspoonfuls of Baking Powder 

1 Cupful of Milk 3 Tablespoonfuls of Beef Fat 

1% Teaspoonfuls of Salt 

Mix the dry ingredients and sift them; cut in the fat or rub it in lightly with the finger 
tips. Gradually' add the milk; mix with a knife. Roll or pat on a floured board to about half 
an inch thickness; cut into rounds w r ith a biscuit cutter and put into a baking pan. Bake 
in a hot oven for about twelve minutes. 

Corn-Meal Crust 

Grease a pie plate well. Cover with raw' corn meal, giving the plate a rotating motion, 
so that an even layer of the meal will stick to the plate about a sixteenth of an inch in 
thickness. Fill the plate with pumpkin-pie mixture. Bake in a hot oven. 

Oatmeal Crust 

2 Cupfuls of Finely Ground Oatmeal 1 Cupful of Boiling Water 

1 Teaspoonful of Fat 

Scald the oatmeal with the w'ater. Add the fat, and mix thoroughly. Roll very thin 
and line small pie or tart tins with the mixture. Bake in a hot oven. Fill w r ith apricot marma¬ 
lade or other thick mixture. If desired, spread a meringue on top and brow'n in the oven. 

Keep a “Butter Cup” 

Save the small amounts of butter left on plates. Scrape it into a cup kept for that 
purpose. Use it for “special” cooking. 

Use Other Fats in Place of Butter and Lard 

Chicken fat makes good pastry. Solidified vegetable oils are valuable. Oleomargarine 
may often be used. Drippings and bacon fat are worth their weight in gold. Use these in 
any cooking. 

Learn to Use the Vegetable Oils 

Use corn oil, cottonseed oil, peanut oil and olive oil for cooking and frying as w'ell as in 
salad dressing. 


19 


Meat Trimmings Are Valuable 

If you buy meat get the trimmings, try out the fat and use it in cooking. 

Substitute Cheaper Fats for Butter in Cooking 

Butter is not all pure fat. More than one-seventh of its weight is made up of water, 
cured and salt. When substituting pure fats, such as beef drippings, lard, chicken fat or oil, 
for butter, use about four-fifths as much fat as the recipe calls for, and add extra salt. 

The best natural fats to substitute for butter in flour mixtures are rendered chicken fat 
and beef flank fat. The cold suet from the beef flank is much softer than is beef-kidney suet 
and may be used to good advantage in pastries and cakes. Mutton suet rendered with milk 
is also an acceptable butter substitute. 

Use the Cracklings 

Grind the cracklings, salt them and put them in a glass jar. Use them in corn-cake or 
in suet pudding, or stir them with diced or chopped leftovers of meat into corn-meal mush. 
Mold the mush, and saute it in savory fat or bacon fat to serve as a meat substitute. Deli¬ 
cately browned cracklings may be eaten with salt like popcorn, or they may be pressed into 
a loaf, sliced and served with sliced cold meat. 

Do Not Waste Any Ham or Bacon Fat 

Use ham or bacon drippings and the clarified fat from the ham kettle for scrambling 
eggs and makiflg omelets; for frying potatoes, eggs and fish; instead of butter in creole and 
Spanish sauces; in corn bread, molasses cakes and spice cakes; with baked beans and peas; 
in bean and pea soups; with spinach and other greens; for making soap. 

Utilize Mutton Fat 

Make mutton fat into savory fat and use it for frying. Mix it with some softer fat and 
use it in spice and chocolate cakes. Render it with lard and milk as follows, and use it as a 
butter substitute with vegetables: Grind two parts of mutton suet with one part of leaf 
lard, and heat the whole very slowly in a double boiler, with whole milk (preferably sour). 
Use half a cupful of milk to each pound of mixed suet. Strain the rendered fat through a 
cloth and, when it has set, lift the cake from the milk. Mutton fat thus rendered may be 
used as a butter substitute in c&oking. 

Make a Palatable Sausage Substitute 

Season the cracklings with salt, pepper and poultry seasoning, adding stale bread crumbs 
or leftover cereal and a little egg. Form the mixture into small cakes and fry it in a little 
fat. 

Disguise the Flavor or Odor of Certain Fats 

A savory fat that is excellent to use for frying and in gravies may be made by browning 
with each pound of suet a thick slice of onion, one sour apple and a scant teaspoonful of 
ground thyme or mixed herbs tied in a cloth. If desired, omit the ground herbs and substi¬ 
tute half a bay leaf and a few allspice berries. 

Save Cream 

Households in which cream is now freely used may with care reduce the amount con¬ 
sumed without greatly lessening the attractiveness of the meals. “Top milk” may be used 
in tea and coffee and on cereals, baked apples, etc. Unless the meal is otherwise lacking in 
fat, cream desserts should be sparingly used. Substituting water ices made with fresh fruits 
for ice cream not only saves fat, but utilizes “perishables.” 

Save Butter 

We may save table butter by serving smaller portions; not because we should attempt 
to decrease materially the use of butter on the table, but because so often the portion served 
is larger than is needed or even desired. Although that which is left on the butter plate might 
be utilized for cooking, cheaper fats should be used for that purpose. 

When you do make pies, use one crust instead of two. 

Try the New England deep apple pie, with only a top crust. 


20 


Use the vegetable fats instead of animal fats in making the pastry. 

If vegetable oils are used, the quantity of fat may be reduced by one-third; that is, two 
tablespoonfuls and three quarters of oil to one cupful of flour is sufficient. The oil itself 
helps to moisten the flour so that very little water is necessarv. The dough should be made 
as dry as possible to make a tender pastry. 

Do not fry in deep animal fat. 

Bake croquettes in the oven. 

Make meat loaf instead of meat croquettes. 

Either do not use recipes calling for a large quantity of fat or try reducing the amount. 


TABLE SHOWING EXCHANGE VALUE OF FATS 


MATERIAL 

1 Tablespoonful Oleomargarine . 

1 Tablespoonful Commercial Fat Compouud. 

1 Tablespoonful Chicken Fat (Clarified). 

1 Tablespoonful Goose Fat. 

1 Tablespoonful Fat From Beef and Mutton (Clarified) 

14 Tablespoonfuls Lard. 

14 1 4 Tablespoonfuls Hardened Vegetable Fat. 

1 Cupful Grated Chocolate in Cake . 

1 Cupful Cream, Thin. 

1 Cupful Cream, Whipping (40 per cent). 

2 Cupfuls, 5 Tablespoonfuls, Suet, Chopped. 


EQUIVALENT 

1 Tablespoonful Butter 
1 Tablespoonful Butter 
1 Tablespoonful Butter 
1 Tablespoonful Butter 
1 Tablespoonful Butter 
16 Tablespoonfuls Butter 
16 Tablespoonfuls Butter 
3 Tablespoonfuls Butter 
3 Tablespoonfuls Butter 
6 Tablespoonfuls Butter 
16 Tablespoonfuls Butter 


Take Care of the Fat Used for Deep Frying 


Avoid burning the fat. Burning is indicated by a deep blue vapor and an acrid odor. 
Burned fat is injurious to the digestive tract. Keep the fat kettle covered while heating the 
fat and while it is cooling down. Before setting the fat away, remove burned particles by 
straining it through coarse muslin placed over a wire strainer. Keep the fat covered when it 
is not in use. 


HOW TO OMIT BUTTER AND SAVE ANIMAL FATS IN COOKING 

Breads: Fats may be omitted entirely if desired. Use clarified pork or beef fat, oleo¬ 
margarine, hardened vegetable fats, fat compounds. 

Hot Breads, as Biscuits, Muffins, Pancakes: Use clarified pork or beef fat, oleomar¬ 
garine, hardened vegetable fats, fat compounds, sour cream. 

Cakes, as Cookies, Cup, Chocolate, Spice, Ginger: Use clarified beef fat, chicken fat, 
pork fat, hardened vegetable fats, oleomargarine, fat compounds, sour cream, grated chocolate. 

Puddings: Use clarified beef fat, chicken fat, oleomargarine, sour cream, chopped suet. 

Pastry: If pastry is used, let it be plain, not rich. Use hardened vegetable fats, oleo¬ 
margarine, fat compounds. 

Sauteing: Use vegetable oils, clarified beef fat, pork fat, especially bacon fat, chicken 
fat, savory fats. 

Deep Frying: Use oils, fat compounds, clarified beef fat, pork fat, mutton fat, com¬ 
bined with other fats. But save fats by doing as little frying as possible. 

To Clarify Fat: Heat any sweet drippings from beef, pork, mutton, with boiling 
water, constantly stirring. When the fat and water has boiled freely, set aside dish to cool. 
Remove cold fat and again heat to drive out all water. Put in crock for use. 

Savory Fats: Any fat warmed with a leaf of summer savory and a clove of garlic may 
be used in sauteing potatoes, hominy, rice. 

Soap Fats: Fats which can no longer be used for deep frying, leftover fats which are 
not quite sweet, may be put in a crock to save for fall soap-making for home cleaning. 
Recipe—Dissolve one can of lye in one quart of water; cool. Add six pounds of fat, melted 
but not hot; stir until white. Pour into pan and cut into squares as it hardens. Let it dry 
thoroughly before using. If the soap is to be white the fat must be clarified. 

IF NOT BUTTER, WHAT? 

T HAT is the question we immediately ask after hearing Mr. Hoover’s warning: “No 
butter in cooking; use substitutes.” 

We know there are other kinds of fats—suet, lard, margarine, “drippings,” poultry fat 
and oils—but we don’t know just how to select them for use in place of butter, for in the last 
analysis there is no perfect butter substitute. 

When selecting butter substitutes the principal facts to consider are the purpose for 
which the fat is to be used —whether for cooking, for frying or for seasoning—the quality and 
the price. All the different edible fats give practically the same amount of nourishment. 



21 













Take suet as an example: When the beef or mutton suet and scraps of fat cut from meat 
before cooking have been “rendered ” and clarified they can be used in many ways. Keep a 
scrap can on the back of your stove and put into it all the tiny bits of fat and gristle that 
might otherwise be thrown out as waste. When the can is half full, “ render ” or cook it. 

To do this put the fat through the meat chopper and then melt it in a double boiler until 
all the fat has melted. Strain the fat, while melted, through a cloth fine enough to keep back 
bits of gristle and tissue. When suet is finely cut the fat will separate easily from the gristle 
and tissue just after melting and so there is no danger of scorching. It is important that the 
fat be melted at as low a temperature as possible, because if overheated in “rendering” it will 
not keep so well. After straining the fat, heat it again carefully to drive off moisture and to 
sterilize it. 

When suet has an undesirable flavor or odor which is not too pronounced it can be 
partly, if not entirely, removed by heating the suet with a good grade of charcoal. Add 
twelve pieces of clean hardwood charcoal, about the size of a walnut, to each pound of 
chopped, unrendered fat, then “render” the fat as described above. Let the charcoal remain 
in the melted fat for about two hours; occasionally stir the mixture. In straining the fat use 
flannel or other closely woven cloth in order to remove all the fine particles of charcoal. If 
the odor is very pronounced use more charcoal and heat the mixture for a longer time. Add 
a little salt after straining, which gives it somewhat of a butter flavor. 

This rendered beef and mutton fat may be used in place of butter in making cakes and 
pastry if the amount of fat in the recipes where shortening is required is reduced one-sixth. 

After rendering, suet may also be used for frying. The temperature of fat during deep- 
fat frying makes quite a lot of difference in the amount of fat which the food absorbs. For 
instance, a doughnut batter fried in beef fat absorbs the least amount of fat when the fat is 
hot enough to golden brown a cube of bread in half a minute, or well brown it in a minute 
and a half. This is usually 360 degrees Fahrenheit. 

If the doughnut is fried in the same fat at 20 degrees Fahrenheit lower, or 340 degrees 
Fahrenheit, it absorbs about twenty-five per cent more fat. This twenty-five per cent is a 
pretty big percentage to lose when trying to economize. In order to get the most from the fat 
in deep-fat frying, heat beef, mutton fat or lard to the test given above; heat vegetable 
fats—cottonseed oil, coconut fat and others—until the cube of bread is cooked to a golden 
brown color in half a minute or is well browned in one minute. 

Beef and mutton fat may be mixed with lard to make a good shortening. When this is 
done a good proportion is one-half beef or mutton fat to one-half lard. It may be used in the 
same proportion as butter wherever a recipe calls for butter. 

Some fats, such as beef or mutton suet, are sometimes too hard for satisfactory short¬ 
ening. By mixing with softer fats, like lard or cottonseed oil, they may be softened as much 
as desired. One way of doing it is to grind together two parts of unrendered beef or mutton 
fat and one part of lard. Then render in a double boiler as described. If half a pint of skimmed 
milk is added to each two pounds of the mixture, before rendering, the flavor is improved. 

Another way to soften hard fat is to mix three parts of unrendered beef or mutton fat, 
which has been ground finely, and one part lard. Render this, like the other, in a double 
boiler. If the beef or mutton fats are rendered they may be softened by adding the lard or 
cottonseed oil to them, melting the mixture and thoroughly mixing. Lest the lard fat should 
separate, occasionally stir these mixed fats while they are cooking. The flavors of the beef 
and mutton are softened by this process. 

Other ways in which beef drippings may be used are for seasoning such dishes as mac¬ 
aroni and tomatoes and tomato sauce, for seasoning bread dressings and for basting fish. 
Bacon, sausage, lamb and ham fats may also be used like this. When bacon is baked in the 
oven it is easy to collect the excess fat and save it for future use. Cook the bacon strips on a 
rack so that it does not absorb its own drippings. 

Sausage drippings will lower the cost of a dish of Boston baked beans by using half a 
cupful of sausage fat instead of the usual half-pound of pork (salt). Sausage drippings are 
also very good as shortening for gingerbread. Use the same amount of drippings that the 
recipe requires for shortening. 

When you buy chicken or other poultry save the fat, and render and clarify it just as you 
would suet. There is always much fat right under the skin. This fat may take the place of 
one-half the amount of shortening called for in spice-cake, cooky or biscuit recipes. 

Making savory fats is another way to obviate any undesirable flavor in the mutton or 
beef fat. They are made by adding some strong seasoning, like thyme, or marjoram or 
summer savory, to the fat. These fats are useful in frying croquettes and warming up 
vegetables, since they give a spicy flavor to the food. 

One savory fat is made by adding one slice of onion about half an inch thick and two 
inches in diameter, one teaspoonful of broken bay leaves, one teaspoonful of salt and an 
eighth of a teaspoonful of pepper to one pound of unrendered fat which has been chopped 
fine; then render the mixture in a double boiler, and strain. 

Another savory fat is made by adding one slice of onion about half an inch thick and two 
inches in diameter, two teaspoonfuls of thyme, one teaspoonful of salt and an eighth of a 
teaspoonful of pepper to one pound of unrendered fat, rendering the mixture in a double 


22 


boiler and straining. A third way to make savory fat is to add one teaspoonful of marjoram, 
one teaspoonful of thyme, half a teaspoonful of rubbed sage, one teaspoonful of salt and an 
eighth of a teaspoonful of pepper to one pound of unrendered, finely chopped fat; render in 
a double boiler and strain through a fine cloth. 

If you want to prepare a savory fat from fat that has already been rendered, modify the 
previous recipes by melting the fat and adding the seasoning. Use the same proportions as 
for the unrendered fat recipes, and gently heat the mixture for an hour or longer, then strain. 

Here is a recipe for savory fat from a rendered one: Add one onion, one sour apple and 
one teaspoonful of ground thyme or other sweet herb tied in a small cloth to one pound of 
rendered, melted fat. Cook on the back of the stove or in the oven until apple and onion 
are well browned. Strain through a fine cloth. 

If you do not like these particular flavorings, or there are others you prefer, change them 
to suit your taste. Be sure to strain all the savory fats through flannel or other closely woven 
cloth, so that all the bits of the herbs are removed before putting the fats away. 


23 


LIBRARY OF CONGRESS 






